Dosa Batter

A good breakfast is the secret for a good day. What better than these delectable crepes made out of rice and lentils for a healthy start for your the day!

DOSA is a popular breakfast dish from the South India. There are many varieties of instant dosas that have become popular in the recent times. However, the tastiest and the healthiest dosa recipe is the one where the ingredients are soaked and ground in a wet grinder and is used after fermentation.

Any South Indian household is incomplete without huge containers of Dosa batter in the fridge. When I first moved to the US, I struggled to make a perfect Dosa Batter. I was never happy using the mixer for grinding the Dosa Batter. I finally decided to buy a wet grinder.

For many of us, Dosa Batter recipe might be fairly easy. However, there are many who find it extremely difficult to make the perfect Dosa batter.

Today’s blog post is a fool-proof recipe for making the perfect Dosa Batter.





Urad Dal – 1 cup

Idli Rice / Dosa rice – 2.5 cups

Normal rice / sona massoori / basmati rice – 2 cups

Methi / fenugreek seeds – 1 tsp

Poha / avalakki / Flattened rice – 1 cup

Instant Oats – 3/4 cup (optional)

Salt – as per taste




Soak the Urad dal with enough water 6-7 hrs / pvernight. In another container, soak the rice and methi seeds, also 6-7 hrs /overnight.

To the wet grinder, add a cup of water and grind the urad dal till it doubles in quantity. This should take about 15-20 minutes.


Now add the rice and methi seeds. Add another cup of water. Grind till the batter is smooth. Do add more water if needed. This should take another 15 minutes to grind.

In a small container, add the flattened rice / poha and oats. Add 1/2 cup of water and soak them well.


Now add the poha and oats to the ground batter. Grind till smooth for about 10-12 minutes.

Once the batter is smooth, pour it into a deep bottomed container, add salt and mix well.


Cover and allow it to ferment overnight or 8-10 hours.

If you are staying in a colder area, preheat your oven at 150ºF and turn off the oven. Keep the container with batter inside the oven for fermentation.

After fermentation the batter is ready to be used.


I prefer making dosas in the cast iron skillet, but you could also use a non stick pan.

These are the tools that i use for making the dosa – Cast iron pan that my mom gave me, a flat spoon for removing the dosa and a lid to cover the skillet.


Add a little oil to your skillet before pouring the dosa batter. Make sure to adjust the consistency of the batter by adding water so you can spread the batter easily.


Cover the pan with the lid and allow the dosa to cook till golden brown. (Add ghee at this point if needed)


Serve hot with coconut chutney / potato masala / Tomato chutney.



2 thoughts on “Dosa Batter

    1. Yes Rupa, here in the USA I have tried a lot of other proportion but this is the one which gives me the perfect dosa. In India we use something called as dosa rice, which omits the need to use the normal rice.
      If you have a wet grinder, You can try this proportion with a very small measuring cup, I am sure the dosas will be perfect 🙂


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